Keto Brazilian Cheese Bread

If you miss warm bread on your diet, you are going to love this keto brazilian cheese bread.

Traditional Brazilian cheese rolls are made with tapioca starch, which has way too many carbs for a ketogenic lifestyle.

I worked on this recipe so you can enjoy that same soft, stretchy center while keeping it completely low carb and keto friendly.

They are crisp on the outside, cheesy on the middle, and satisfy that craving for real baked goods.

You only need a few simple everyday items and about twenty minutes to bake a fresh batch.

Why You’ll Love This Recipe

Authentic Chewy Texture – Psyllium husk creates the signature chewy center you miss from traditional Brazilian cheese bread.

Quick and Simple – You can easily mix the dough in minutes using your microwave without any complicated steps.

Crispy Golden Crust – Baking gives these rolls a delightfully crisp exterior that surrounds a warm, soft center.

Rich Cheesy Flavor – A blend of mozzarella and parmesan delivers deeply satisfying cheese goodness in every bite.

Recipe Ingredients

• 1 1/2 cups Shredded Mozzarella Cheese
• 1 oz Cream Cheese
• 3/4 cup Almond Flour
• 1 tbsp Psyllium Husk Powder
• 1 tsp Baking Powder
• 1/4 tsp Garlic Powder
• 1/4 tsp Salt
• 1/2 cup Grated Parmesan Cheese
• 1 Large Egg

How To Make

Step 1

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Step 2

In a small bowl, whisk together the almond flour, psyllium husk powder, baking powder, garlic powder and salt.

Step 3

Place the mozzarella and cream cheese in a large microwave safe bowl. Microwave for 1 minute, stir, then microwave for another 20 to 30 seconds until fully melted and smooth.

Step 4

Stir the dry ingredients and parmesan into the melted cheese. Let it cool for 1 to 2 minutes, then add the egg and knead with your hands until the dough is smooth and uniform.

The psyllium is the secret to the chewy, stretchy center these cheese puffs are famous for.

Step 5

With lightly oiled hands, roll the dough into 16 balls about 1 1/4 inches wide and place them 2 inches apart on the baking sheet.

Step 6

Bake for 15 to 18 minutes until puffed and golden. Serve warm, when the outside is crisp and the inside is soft and cheesy.

Tips

Shred Your Own Mozzarella

I recommend buying a block of mozzarella and grating it yourself instead of buying the bagged pre-shredded kind.

Bagged shredded cheese is coated in starch powder to keep the shreds from clumping, which adds unwanted carbs and stops the cheese from melting together smoothly.

Shredding a fresh block ensures your dough melts evenly and stretches without getting greasy or separated.

Use Finely Ground Psyllium Powder

Make sure you use a fine, blond psyllium husk powder rather than whole psyllium husks.

Whole husks will leave you with a gritty dough and dark speckles instead of that light, pillowy bread texture.

From my experience, a super-fine powder creates the exact chewy stretch that makes Brazilian cheese bread so special without altering the color.

Cool the Cheese Before Adding the Egg

You’ll get the best results if you let the melted cheese rest for a minute or two before adding the egg into the bowl.

If the cheese is still bubbling hot, it will start cooking the egg instantly and leave you with bits of cooked egg in your dough.

The mixture should feel warm to the touch, not scorching hot, when you start kneading.

More Recipes

• Keto Cheddar Bay Biscuits
• Keto Cheese Puffs
• Keto Cheesy Breadsticks
• Keto Fathead Rolls
• Keto Garlic Bread Bites

Frequently Asked Questions

Can I skip or replace the psyllium husk powder?

You can leave it out, but the rolls will lose the signature chewy texture that makes Brazilian cheese bread so special.

If you do not have it, you can add one-quarter teaspoon of xanthan gum to help hold the dough together instead.